White Lasagna Soup
Winter is just around the corner, and a big bowl of cozy, creamy soup on a cold winter night brings warmth and comfort. This white lasagna soup is one of my go-to favorites this season. I love the satisfying flavors, pinging of tender, tasty chicken, lasagna noodles with the perfect texture, and fragrant broth that will have you adding this to your fall and winter dinner lineups.
Servings: 4 servings
Ingredients
- 3 tablespoons unsalted butter
- 1 cup onion, diced
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 2 4-6 ounce boneless skinless chicken breast
- 6 cups low sodium chicken broth
- 6 regular size no boil lasagna noodles, broken into small pieces
- 3 tablespoons all-purpose flour
- 1 cup heavy cream
- ½ cup whole milk ricotta
- 1 cup mozzarella cheese, shredded
- 2 cups baby spinach leaves
- parmesan for garnish
- fresh basil for garnish
- salt and pepper to taste
Instructions
- In a large Dutch oven or pot heat on the stovetop on medium heat. Add the butter to melt.
- Stir in the onion and sauté for 5-7 minutes or until the onion is translucent and tender. When the onion is cooked add the garlic and Italian seasoning and stir constantly so the garlic does not burn.
- Move the onion mixture to the side and add the chicken breast to the pot. Cook on each side for 2 minutes. Pour in the chicken broth and bring to a simmer. Continue to simmer for 10 minutes or until the chicken reaches 165℉ when tested with a meat thermometer.
- When chicken is cooked through transfer from the pot to a cutting board.
- Add the broken lasagna noodles to the boiling pot of chicken broth. Because these noodles are precooked they will need 8-10 minutes to become tender.
- While the noodles are cooking, use two forks to shred the chicken. Return the chicken to the pot with the pasta.
- In a bowl add the flour, heavy cream and ricotta cheese whisking together until smooth. Ladle a few tablespoons of the hot soup broth into the cream mixture while whisking. This will temper the cheese so that it does not curdle in the soup.
- When the pasta is tender make sure to lower the heat to a low simmer. Slowly stir in the cream ricotta mixture while stirring. Keep on a low simmer not boiling for 2 minutes to cook the flour and thicken the soup.
- Remove the pot from the heat and stir in the mozzarella cheese and the spinach. The cheese and spinach will wilt from the residual heat. Ladle into soup bowls and serve immediately with grated parmesan cheese and fresh basil if desired.